I do love vegetarian food and sweet potatoes are a favourite. I feel super healthy eating this as it’s low in fat and get 3 of your 5 a day.
2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seed
1 tsp black mustard seeds
1 tbsp medium curry powder
100g red or green lentils, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomatoes
400g can chickpeas, drained
¼ small pack coriander chopped
natural yogurt and naan bread, to serve
Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
Season, sprinkle with coriander and serve with seasoned yogurt and naan bread.